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Zucchini Pie

Recipe photo courtesy of David Sawyer

Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.<P>Return to Healthy Greek Menu.

Source: Martha Stewart Living, June 2001
Servings

Ingredients

Directions

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35
  • jmadeline
    16 AUG, 2013
    This was a pretty good recipe. I didn't like the dill too much... the dill with the combination of the zucchini made it seem like I was eating pickles! Although it was bearable, next time I will omit the dill. I also cooked it a bit longer than stated, and I added some mushrooms and just used 7 whole eggs instead. Don't be afraid of whole eggs, guys - they are healthy and good for you!
    Reply
  • bienki
    14 AUG, 2011
    My kids don't like feta. What can I use instead?
    Reply
  • bjjm
    10 JUL, 2010
    Where is the nutrition information?
    Reply
  • xmeyyou
    30 JUN, 2010
    this thing kicks ass! don't fear the dill!!!
    Reply
  • Basht
    20 MAY, 2010
    I found with fresh dill that it wasn't overpowering and more hardly noticable... overall my daughter and I loved it. I did have to cook it for a bit longer then stated though.
    Reply
  • hstarke
    8 JUL, 2009
    TOO MUCH DILL = GROSS
    Reply
  • hstarke
    8 JUL, 2009
    TOO MUCH DILL = GROSS!
    Reply
  • jwh15
    20 AUG, 2008
    Great for a brunch dish and easy to make!
    Reply
  • rachelsmith
    4 AUG, 2008
    This is so yummy and a great way to use tomatoes, zucchini, squash, and herbs from the garden all at once! I didn't have any marjoram, but used basil and chives and it was delicious! I loved that it used egg whites to cut down on cholesterol and fat.
    Reply
  • CourtneyFFox
    10 FEB, 2008
    Wow! This was amazing and really easy to make. DELICIOUS!!!!
    Reply

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